Crites Family Stuff

Ingredients for 8 servings

• 9 cups spinach
• 1 pint strawberries, sliced
• .5 cup toasted slivered almonds

Dressing:

• .25 cup oil
• 2 tbsp sugar
• 2 tbsp cider vinegar
• .125 tsp worcestershire sauce
• 1 tsp sesame seeds
• 1 tsp poppy seeds
• .25 tsp paprika

Steps

1. Mix together the dressing ingredients. Pour over salad.

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Ingredients for 4 servings

• .67 cup water
• .5 cup sugar
• .67 cup vinegar
• 4 shallots, thinly sliced
• 1 cucumber, quartered and thinly sliced
• 1 long hot pepper, sliced (or red bell pepper) (optional)

Steps

1. In a small saucepan, on medium heat, stir sugar and water until they bubble. Then remove from heat.
2. Add vinegar and let it cool down.
3. Place all ingredients in a serving bowl. Chill and serve.

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Ingredients for 4 servings

• 2 tbsp tamarind liquid
• 5 tbsp peanut butter (I prefer chunky natural)
• 2 tbsp red curry paste
• 6 tbsp sugar
• 4 tbsp fish sauce
• 1.5 cups coconut milk

Steps

1. Tip: In Thailand, people use peanuts ground instead of peanut butter. However, peanut butter is more convenient and common in the American kitchen.
2. In a saucepan, add coconut milk and heat it up at medium heat.
3. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well.
4. When you see red oil simmering to the top, add the peanut butter, sugar, fish sauce and tamarind liquid. Stir.
5. Taste, you should be able to taste all three flavors: salty, sweet, and sour. If it becomes too thick, add a few teaspoons of water to thin the paste.

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Ingredients for 4 servings

• 8 rice papers
• .5 cup Thai basil leaves
• 16 sprigs cilantro (cut off the stem)
• 8 shrimp (peeled, cleaned, boiled)
• 1 cup rice noodles (rice stick)
• 4 leaves green leaf lettuce
• .5 cup mint
• .5 cup grated carrot
• 1 cup bean sprouts
• 1 cup shredded cooked chicken

Steps

1. Tips: For vegetarians, you can omit the chicken and/or add tofu if you prefer.
2. Soak about 1/4 of a package of rice noodles in warm water for 5-10 minutes. Boil some water in a small pot, drain noodles and put in boiling water for 1 minute and drain. Rinse bean sprouts and cook in microwave for 1 minute. They should be lightly crispy.
3. Put one piece of rice paper at a time under water for about 10 seconds. Take rice paper out of water and lay flat on cutting board or plate.
4. About an inch from one end of rice paper, put these ingredients in layers in the following order: small piece of green leaf lettuce, cooked rice noodles, 3-4 basil leaves, 2-3 mint leaves, 2 sprigs cilantro, some bean sprouts, shredded cooked chicken, grated carrot.
5. Fold the end over the ingredients and fold 1 more time, fold the other two sides over. Lay shrimp (slice shrimp in half so that one spring roll that uses only one shrimp looks as if there are 2 shrimps) on the rice paper. Continue to fold rice paper to the end.
6. Serving: Dip spring roll into sweet chili sauce, or peanut sauce. It's good to prepare and eat them fresh. Refrigerating them is not recommended, the rice paper will get hard.

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Ingredients for 1 serving

• .5 cup butter
• 1 cup brown sugar
• .25 cup milk
• 3.25 cups powdered sugar

Steps

1. Melt butter, add brown sugar, and boil for 1 minute or until slightly thick. Cook slightly. Add milk and beat until smooth. Beat in powdered sugar, starting with 2 cups and adding more as needed to desired consistency.

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Ingredients for 10 servings

• 1 can orange juice
• 2 cans water
• 1 tsp vanilla
• Sprite

Steps

1. Mix orange juice with water. Add vanilla and about 3 cups of Sprite (add more or less to your liking). Stir. Served chilled.
2. Tastes just like a dreamsicle.

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Description

Served at Katie's wedding reception

Ingredients for 4 servings

• 2 limes
• .5 cup sugar
• 3 tbsp sweetened condensed milk
• 3 cups water

Steps

1. Wash limes thoroughly. Cut off ends and slice into 8 wedges. Place limes in a blender with all the other ingredients. Blend by pulsing about 5 times (several seconds each). Strain through a fine mesh strainer to remove rinds. Serve over ice.
2. Five times the recipe makes a gallon and uses a full can of sweetened condensed milk.

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Ingredients for 20 servings

• 3 eggs
• 1 cup milk
• 1 cup flour
• Pinch of salt

Filling:

• 1 quart bottled peaches, reserve juice from jar (about 2 cups)
• .5 cup sugar
• 2.5 tbsp cornstarch
• .25 cinnamon

Steps

1. Beat the eggs, milk, flour and salt together until smooth. For each crepe, lightly butter an 8 inch skillet. Heat over medium heat. When butter is bubbly, pour a scant 1/4 cup batter into the skillet. Immediately rotate pan until batter covers the bottom. Cook until golden. Turn and brown the other side. Repeat process until batter is gone.
2. Peach Filling: Drain and reserve juice from the peaches. Cut peaches into bite-sized pieces. Mix sugar, with cornstarch and cinnamon. Stir in reserved juice. Cook until bubbly. Add peaches and warm. Serve with crepes.

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Ingredients for 16 servings

• .33 cup sugar
• .25 tsp salt
• .33 tsp pepper
• .25 cup vinegar
• .25 tsp paprika
• .5 cup oil
• 1 clove garlic, crushed

Steps

1. Mix together and toss with green salad.

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Ingredients for 15 servings

• .75 cup real butter
• .5 cup light corn syrup
• 1.33 cups sugar
• 2 bags microwave pop corn, popped
• 1 tsp vanilla
• Peanuts, almonds, or other nuts (optional)

Steps

1. Bring the butter, corn syrup and sugar to a boil. Boil 1 minute. Add vanilla. Pour over popcorn and stir until well coated. Lay out flat on wax paper to cool.

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